2022臺東慢食指南

TAITUNG

慢食十年，美味料理背後的「慢食關係」

The Strong Network Behind Local

of Slow Food

臺東慢食關鍵數字

User

Three Stars

Sinasera

Yu-Cai Seasonal Japanese

Stars

日出禾作社

Friendly

Alanger Coffee

池上好店

Chishang

眺港 Café

The Strong Network Behind Local Cuisines

2022年，是臺東推動慢食運動的第十年。十年之前，如果旅人 們來到臺東，會品嚐到什麼樣的料理？ 臺東坐擁山海，有著豐富的自然環境及多元族群文化，因為距離 都市遙遠、開發相對緩慢，反而成為臺東的「後發優勢」，有機會 探索一條不同於都會城市的發展之路。於是，相對於效率、效益 所代表的「快」，我們選擇了「慢」。

從義大利來到臺灣的慢食運動，重視地方食材的留種保種、持續 種植，以及傳統飲食文化的探索。「慢食」本質上是一種對全球化、 工業化飲食的省思，以及對於自身文化的肯定守護。循此思路， 我們發現「慢」能成為臺東的關鍵字，不僅是步調悠閒緩慢，更強 調善待人與環境、認同與再發現地方文化，也成為臺東獨特的「慢 經濟」。

於是十年前臺東開始了慢食運動，鼓勵地方廚人運用在地食材， 以料理訴說生活、風土、家族故事。而兩年舉辦一次的「臺東慢 食評鑑」，則在專業評審走訪品評後，嚴選出慢食星等餐廳，期

We launched the slow food project in Taitung in 2012. With ten-year efforts, Taitung now offers a variety of “slow” cuisines to its visitors.

Blessed with mountains and sea, Taitung has a rich natural environment and multi-ethnic culture. Thanks to its remoteness, Taitung has an “late-mover advantage” as it gives Taitung the opportunity to take a different path for its “development”; instead of pursuing urban growth, which is characterized by efficiency and performance, we have chosen to embrace slow culture for our development.

Originated in Italy, the slow food movement in Taiwan features preservation and continued growing of local ingredients and exploration of traditional food culture. Slow food, in its essence, is a result of reflection on food culture in the era of globalization and industrialization and earnest endeavors to protect local culture. In this context, we have decided to place emphasis on slow culture as we strive for local development. Our slow food projects highlight not only promotion of slow living, but also people-friendly communities and environment as well as appreciation and re-exploration of local culture. Such efforts have in turn driven the development of the “Slow Economy” in Taitung.

That’s why we launched a slow food project in Taitung ten years ago by encouraging chefs in the county to use local ingredients and tell the stories about local culture, traditions and families with their food. We have published Taitung Slow Food Select based on the results of biennial Taitung Slow Food Report for choosing restaurants of different ratings with the evaluation of professional judges, in order to help visitors, find their own way to desired restaurants with this food map and know more about Taitung through their dining experience.

With the 2022 Taitung Slow Food Select , we want to present not only local cuisines, but also the strong network formed by local chefs, farmers, and land. Our approaches of embracing slow culture with local cuisines include environment-friendly farming practices, partnership between chefs and farmers, and restaurant menu innovation through continued learning.

Gradual changes produced by our endeavors over the last ten years have turned Taitung into a very attractive destination for domestic and foreign visitors alike. We sincerely invite you to walk into a slow food restaurant during your visit to Taitung for the deeply satisfying experience of slow living in Taitung with a delicious meal made with local ingredients.

臺東縣長 Magistrate of Taitung County

臺東慢食評鑑 評審的話

Judges’ Words About Taitung Slow Food Evaluation

評鑑餐廳時，我很在乎主廚的觀點，依著慢食的精神，除了讓食物能符合美好 (Good)、純淨(Clean)、公平(Fair)的原則，同時需透過餐桌傳遞風土文化 的獨特性。因此，主廚必需對食材有自己的見解，烹調菜餚需能詮釋在地生活， 最後還要展現個人的美感，簡單而言，這個評鑑的關鍵，在於是否能表現當代 的臺東餐桌。

perspective

its chef; does the chef’s

distinctive elements of local food culture incorporated into the food preparation of the chef? In my view, good chefs must have their own perspective about the selection of the ingredients. Their cooking must express their personal esthetics and present features of different ethnic groups. All in all, the restaurant has to advocate local culinary culture in modern society

order

be selected.

“Fair”

臺東慢食評鑑是過往所知的評鑑活動中，最用心、認真且執行力最強、與店家 互動與建議最誠懇的主辦方。多年下來，影響力已慢慢在臺東開花，這影響是 對當地食材深化活用、與生產者互動、在「吃在地、品當季」基礎下相互感染，

think the publisher of Taitung Slow Food Select is the most dedicated, hard-working, and competent organizer of similar food events; its team has advised and interacted with the selected restaurant owners most frequently. Over the years, it has gradually made a difference to Taitung with its efforts. Such difference is manifested in multiple dimensions, including increased creative use of local ingredients and more interaction between restaurant/store owners and local food producers, which have resulted in development of a variety of cuisines prepared with seasonal local ingredients and even promotion of environment sustainability. I feel privileged to be part of the evaluation team.

a chef, I have always envied people in Taitung for being blessed with a variety of ingredients provided by the mountains and the sea as well as cultural heritages of multi-ethnic culinary traditions. The greatest delight for residents and visitors of Taitung alike is simply enjoying local life and food! During the process of evaluating local slow food restaurants, I had the wonderful opportunity to meet more slow food chefs, who not only serve delightful cuisines, but also tell stories about local communities and culture with their food that fill the guests’ stomach and touch their heart. If you want to arrange a delightful slow food tour, Taitung is definitely an ideal destination!

文化可以柔軟而堅強，這是讓我印象最深刻的地方。

describe

slow food movement

fierce revolution of food culture. During the short period of time of evaluation,

made genuine effort in presenting local characteristics

participating restaurants and stores

serving food prepared with culinary creativity to help us feel the beauty of Taitung, which

expressed through

variety

gourmet food. The faith people have in the development of local slow food culture

of its warmth and energy is the most impressive part of my experience working as a judge.

the saying goes, unity is strength. The slow food movement in Taitung has gradually become part of everyday life of local communities after years of concerted efforts of various parties. Such success was inspiring and naturally touched my heart through the experience of Taitung’s unique culture and lifestyle.

鄭畬軒 Yu Hsuan Cheng | Yu Chocolatier •畬室 主廚 Chef of Yu Chocolatier

西部人總稱讚臺東是一塊寶地，有山有海，環境優美。評審期間當然深感臺東 之美。但更令我感動的，是在這裡生活的人們，真切地在夢想、工作與生活間 探求平衡。這個過程未必一帆風順、美好輕鬆，但決定在此耕耘生命的人們， 展現柔韌的毅力，踏實探索著——這是我此次在臺東感受到的獨特精神。 「臺東慢食餐廳」評鑑歷程中，主辦團隊用心協助店家精進提升：初審過程需要 評核廚房的管理、節能環保的做法；店家報名前先有培訓課程，以增進對於食 材生產方式來源的認識，更鼓勵連結農友運用在地食材，共同打造臺東成為慢 食生活的好地方。

Many people living in western Taiwan always see Taitung as a pure land with a beautiful natural environment of mountains and sea, which was certainly impressive to me during my stay here for the evaluation. What’s even more impressive was the genuine efforts made by local people for pursuit of their dream, as they seek balance between their lives and work at the same time. Although they have had their ups and downs along the way, they have shown tenacity as they work hard for the place they call home and vigorously explore different possibilities. This is the unique community spirit I witnessed throughout my stay in Taitung.

兩年一次的評審，我們看著店家一起進步提升，實在很感動，也好羨慕臺東慢 食店家，一群成為夥伴的團隊。

During the process of evaluating local restaurants and stores in Taitung, I saw how the publisher’s team actively assisted the owners with further improvements. During the initial stage of the evaluation, we had to assess kitchen management of candidate restaurants/stores as well as their energy saving and environmentally friendly practices. The owners had to take courses on farming practices and sources of their food ingredients before they signed up for the competition. Meanwhile, they were also encouraged to work with local farmers for their use of local ingredients in order to promote slow food culture in Taitung.

It was a heart-touching experience for me to be a judge of the biennial event as I observed significant enhancement of the selected restaurants and stores. It was a great pleasure to see them work together as a team for cultivation of slow food culture in Taitung.

葉杏珍 Hsinchen Yeh | 風土飲食工作者 Food culture worker

Author of the book A Warrior Mom's Dinner Table and Home Letters

well-managed restaurant can provide for 25 small farmers. 2022 Taitung Slow Food Select recommends 31 restaurants and stores using local ingredients and following the principles of “Good, Clean and Fair.” This means over 700 small farmers have benefited from the operation of selected stores and restaurants and your patronage of them will increase food self-sufficiency rate and environment sustainability of Taiwan. As COVID-19 pandemic rages on, a new wave of food war has erupted throughout the world. Together we can make a difference with our consumption in local slow food restaurants/stores in Taitung!

10 年 Years

關鍵數字

government has promoted slow food

Farm to Table

4 屆 Times

鑑」，評選出最具代表性的店家並給予星等獎勵，2022年為第4屆慢食評鑑。

In order to encourage local restaurants and stores that have embraced slow food culture, Taitung County government has carried out evaluation every two years since 2016 for selection of representative restaurants and stores, which are given their ratings based on their performance. The fourth slow food report is produced in 2022.

31 間 Restaurants and Stores

場

From 2017 to spring of 2022, Taitung City government held 14 Slow Food Festivals featuring local specialties, food culture and food and agriculture education. The 15th Slow Food Festival will be held in autumn of 2022.

150

Restaurants and Stores

150 restaurants and stores in Taitung

in the Taitung Slow Food Festival in recent years.

created a social network that gives support and encouragement to each other.

restaurants and stores embracing slow food culture

As slow food culture gets increasingly popular in Taitung, the number of visitors to Taitung Slow Food Festival has gradually increased. A total of about 55,000 people have visited 14 bazaars of the Taitung Slow Food Festival.

慢食指南使用說明

User Information for Taitung Slow Food Select

星星所代表的意義 What does the number of stars mean?

三星店家 Three Stars 店家與料理相當符合慢食精神，具代表性，且能透過 料理充分傳達臺東風土。

The restaurant/store and its food faithfully follow the spirit of slow food. Their dishes are representative and express the local food culture of Taitung.

二星店家 Two Stars 店家與料理符合慢食精神，且在優質、純淨、公平的 評鑑指標上表現優異。

The restaurant/store and its food generally follow the spirit of slow food and have outstanding performance in terms of the indicators of “good,” “clean,” and “fair.”

一星店家 One Star 店家與料理具慢食概念，並部分達到評鑑指標。

The restaurant/store adopts slow food principles for food preparation and satisfies specific criteria of the evaluation.

明日之星 Rising Star 店家認同慢食概念，且深具發展潛力。

The restaurant/store accepts slow food ideas and has great potential of development.

Good 優質

•料理美味

•不使用化學添加物或過度加工之食品

•料理對保存臺東飲食文化有正面幫助

• Gourmet food.

• Avoiding use of chemical additives and over-processed foods.

• Incorporating local characteristics into food preparation.

• Promoting local food culture with the menu design.

Clean 乾淨

•食物里程數低

•食材以對環境友善的方式生產

•料理對保存臺東原生物種有正面幫助

•食器或包裝選擇安全、永續、環境友善之產品

• Low food miles.

• Use of ingredients produced

Fair 公平

慢食標示 Slow Food Tags

Sinasera 24

A restaurant where gastronomy meets art in Changbin

The dishes presented by chef of Sinasera 24 Nick Yang are just like a colorful painting, which gives you not only visual pleasure, but also a unique sensory banquet of fragrance and flavors of different fresh ingredients, including vegetables and herbs.

Since Nick opened Sinasera 24 five years ago after he returned to Changbin from Marseille of France, he has now become a distinguished chef as his restaurant has drawn a lot of attention and acclaim. In the eyes of local farmers who have worked with him over the last five years, however, he is still a sunny big boy full of curiosity and passion for exploration of various ingredients. The restaurant’s suppliers include a lotus farmer in a valley at Nanxi tribal village who would collect wild watercress, a local plant with slightly spicy flavor, for him, a contract herb farmer at Yongfu tribal village, who grows seasonal fragrant herbs, including fennel, coleus amboinicus, and marjoram, an aquafarmer of whiteleg shrimps in Jiechiao and a snail farmer in Baisanan. All of Nick’s business partners see him as a “buddy” and support the operation of his restaurant and his culinary experimentation and innovation with the products of their hard work.

不出餐的日子，主廚和團隊就到產地學習，無論是參與長濱金剛米插秧，或拜 訪草莓園了解農友照顧作物的方式，透過雙手的觸摸、雙腳的踩踏和鼻尖的嗅 聞，真正親身感受各地風土、記住農夫的面容與汗水。接著回到廚房裡，將每 個節氣稍縱即逝的滋味，以精湛手藝萃取、凝鍊、轉譯為餐盤上的獨特作品。

主廚Nick的心目中，長濱因為遙遠、交通不便，保留了美得不可思議的大自 然，然而「每個地方一定都有自己獨特的食材和味道。最理想的應該是臺灣每 個小鎮都有一間在地餐廳，去發掘自己身邊珍貴的食材和地方滋味。」

When the restaurant is not open, Nick and his team would visit local farmers for “educational purpose” and participate in the farming activities, including seedling of King Kong rice at Changbin and learning agricultural practices at a strawberry farm, in order to feel the distinctiveness of the environment where their food ingredients grow through the physical and sensory experience of agricultural labor. Keeping the sweat and tears of these farmers in mind, they then return to the kitchen to turn all the seasonal ingredients into great delicacies with outstanding gastronomical skills.

For Nick, Changbin is blessed with incredible endowments of beautiful mother nature, thanks to its remote and inconvenient location. “Every place has its unique food ingredients and special flavors. It will be great for every small town in Taiwan to have a local restaurant that serves food prepared with special local ingredients,” said Nick.

漁采時令料理

Yu-Cai Seasonal Japanese Cuisine

Japanese delicacies made with seasonal endowments of mother nature

Several years ago, Chef Lin decided to settle down in Taitung with his family, including his wife Cindy, for its beautiful natural environment and slow-paced lifestyle. With over 20 years of experience of preparing Japanese cuisines, he opened Yu-Cai Seasonal Japanese Cuisine in 2018 and has run the restaurant with his passion for fine food and outstanding culinary skills.

Following the spirit of Japanese food culture, Chef Lin and Cindy use fresh seasonal ingredients to cook their dishes. As the couple diligently search for seasonal ingredients to prepare seasonal cuisines, they have therefore become acquainted with food producers and fish traders in different parts of Taitung.

In Spring, loquat and plum are in season and bonito and dolphinfish come to the east coast with Kuroshio Current. Yu-Cai serves bonitos smoked with rice straw to increase the fragrance and crispy fried dolphinfish coated with breadcrumbs to bring out fresh flavor. In summer, the resultant serves delicious fried orange daylilies when they bloom on both the plains and mountains in Taitung. In autumn, it offers fine cuisines made with seasonal catch, including rosy seabass, black marlin, and greater amberjack. The chef buys his fish

戰的打擊手，面對各種球路的食材，都能打出漂亮的美味安打。

Cindy分享，日本料理中被視為配角的茶碗蒸、捲壽司，經常是客人回饋超乎 期待的一品。茶碗蒸以時間熬煮的高湯和臺東土雞蛋製作，有著溫和而單純的 美味；捲壽司則是在關山米中捲入部落小農採集的野菜，特殊的野菜口感和氣 味，每每讓來到臺東的旅人耳目一新。

如何以日式料理傳達臺東風土？漁采深入探索臺東的山、海、田、野，將當季 最優質的食材帶回廚房，透過和食的細膩調理，將臺東的農漁采風、季節感受， 化為餐桌上一期一會的美好風景。

from fishermen using eco-friendly fishing practices, including pole-and-lines fishing, longline fishing, and spearfishing, in order to ensure freshness of the fish and support ocean sustainability. All the dishes of Yu-Cai, including raw, stewed, grilled, steamed, and fried food, are prepared by a chef with excellent culinary skills and comprehensive knowledge about different ingredients. With extensive experience of cooking, he is highly capable of handling a variety of food ingredients for preparation of different delicacies.

According to Cindy, Japanese egg custard and sushi roll, two common side dishes in Japanese food, are surprisingly impressive to their guests. The Japanese egg custard is made with local free-range chicken eggs and broth, which gives the dish a smooth and delicate flavor. The sushi rolls are made with local rice and wild vegetables collected by tribal farmers in their villages, which have unexpected texture and fragrance to their guests.

Yu-Cai serves delightful Japanese food made with excellent seasonal ingredients provided by mountains, sea, and fields of Taitung. The chef creates a wonderful culinary experience with a feast of exquisite Japanese delicacies.

Traditional tribal cuisines with delicate flavors

M’LOMA is an abbreviation of Ma'ilol To loma, which means “homesickness” in Amis language. The chef Yue came from Xinshe tribal village at Fengbin of Hualien county and cooking is the way for him to share traditional food of his tribe and his life experience.

When the restaurant starts to serve food at 18:30, Yue would come to the tables of his guests and explain what gives him the inspiration of menu design and his use of seasonal ingredients as well as the connection between his culinary techniques and traditional tribal food culture. In spring, he makes three types of dressing for his salad and serves 7 kinds of cooked vegetables and three kinds of raw vegetables, none of which are common ingredients for salad. His guests would admire vegetable collection and preparation tradition in Amis food culture and get to know a variety of delicious plants in the wild after a meal here, even though they may not remember their names.

According to Yue, creeks and rivers provide abundant food for Amis people and he honors the tribal tradition of fishing at estuaries with a dish of clams and whitebait in gray-colored, creamy sauce seasoned with sichuan pepper. In the past, Amis hunters used to cut and smoke their prey they caught in the mountain in order to easily carry and preserve them. As an Amis chef, Yue is good at preparing smoked food. One of the restaurant’s signature dishes is smoked pork ribs prepared with lengthy, painstaking process, including oil-soaking, smoking of raw meat, sous vide cooking and re-smoking. It’s an elaborate cuisine with which the Amis chef pays tribute to hunters of his tribe.

As a tribal restaurant, it’s not a surprise that M’LOMA serves its food with vintage liquors of different indigenous tribes, including glutinous rice wine of Amis tribe, red quinoa and millet wine of Rukai tribe, and roselle wine of Paiwan tribe.

A meal at M’LOMA includes three glasses of wine, one glass of beverage, eight dishes and one dessert. Like the storyteller in The Arabian Nights, Yue tells the stories about the sea, rivers, and fields of east Taiwan with the delightful food he prepares. The delicious smell of smoked food on your body as you leave the restaurant is a pleasant reminder that you just attended a delicious tribal feast.

日出禾作社

HeZuo Friendly Crops

離開，是為了回家。黃瀚大學時到外地學習精緻農業，畢業後立即返鄉投入稻 米的有機耕作，更在家中闢出一區吧台，分享部落與土地的滋味。

日出禾作社位在關山鎮海岸山脈側的電光部落內，「日出」是部落舊地段名。黃 瀚與妻子薰平打開家門，以禾作吧台歡迎旅客的到訪。「我的正職是水稻農， 開店是斜槓。為的是跟大家分享家鄉的味道。」雙手沖泡著自家手網烘焙的電 光咖啡，而搭配咖啡的，是充滿「阿美式」風味的烤麻糬與炙燒Silaw飯糰。

Silaw是阿美族的傳統醃肉，發酵後帶有酸甜鹹香，放在電光米上直火炙燒， 滋味讓人無法忘懷、回味再三。

黃瀚去年正式向奶奶學習Silaw製作，黃瀚充滿自信的說：「吃吃看，做出來跟 奶奶的味道一樣！」吃下一口Silaw飯糰，會咬到那枚鑲在黃瀚心中的電光勳章。

The owner of the café Tiyansu Pawtawan left his motherland for study of quality agriculture only to return and stay here for good; he has grown organic rice at his village since his college graduation and run a home café to share traditional food of his tribe with his guests.

Located at Kaadaadaan tribal village at Guanshan Township in the Coastal Mountain Range , HeZuo Friendly Crops was named after the old name of a road at his village. Tiyansu Pawtawan and his wife Shiun Ping run the home café to receive their visitors. “I am a slashie and growing rice is my main job. We just manage this café to share our traditional food.” The cafeteria serves home-roasting coffee and Amis-style snacks, including roasted rice ball with Silaw and roasted mochi. Silaw is a traditional cured meat of the Amis tribe, which has a sour, salty and sweet flavor after fermentation. Placed on top of rice grown at Kaadaadaan tribal village and roasted by fire, it releases a distinctive, pleasant flavor that impresses many of the café’s visitors.

Last year, Tiyansu Pawtawan started to learn how to prepare Silaw from his grandmother. He takes pride in making the rice ball with Silaw, which tastes just like that made by his grandmother!

Alanger Coffee Shop

野放的咖啡樹，長在南大武山的金崙溪流域海拔800公尺處，咖啡從栽種到出 杯，不到50公里的距離。臺東咖啡有什麼樣的風味？到艾蘭哥爾嚐一杯。

艾蘭哥爾「ALANGER」是葡萄牙人給臺東的美名，意旨遙遠而美麗的地方。咖 啡館座落在臺東美術館內，臺東咖啡地圖高高掛在牆上，介紹臺東各區的咖啡 特色與風味。南迴金崙地區的咖啡，帶有巧克力與溫和的果酸風味。艾蘭哥爾 的農場採多層次栽培，農園自成一體生態循環，咖啡之外，更有多樣的果物、 野菜、藥草，菜單上的天然茶飲青草茶、百香果都來自於自家農場，也蘊含著 經營者弘典照顧一座生態咖啡農園的用心。

「我是生產者啦！農場管理就兩種方式，野生或野放。」推廣生態農法與打造臺 東咖啡文化是弘典的理想，就如艾蘭哥爾的菜單看似簡單，但內涵滿滿。

“treasure house” of slow coffee in Taitung

Alanger Coffee Shop serves coffee made from beans of wild coffee trees growing by the Jinlun River of South Dawu Mountain at an altitude of 800 meters. The coffee shop is only 50 kilometers away from the coffee farm of the café’s owner and the mountain where the wild coffee trees grow. Are you curious about what locally grown coffee tastes like? Visit Alanger and give it a try!

Alanger was the name given by Portuguese sailors to Taitung, which means a distant and beautiful place. Situated in Taitung Art Museum, the coffee shop has a “local coffee map” on its wall to educate the visitors on different characteristics and flavors of coffee grown in different areas of Taitung. The coffee shop serves coffee made with beans from Jinlun area by South-Link Highway, which have chocolate and mild fruity flavor. The owner of Alanger Hung Tien adopts multilayer farming practices for management of his coffee farm, which has created a mini ecosystem with a variety of fruit trees, wild greens and herbs. The herbs and passion fruit used for the juice and tea served by the coffee house are produced by the organic farm, which is heedfully managed by the owner Hung Tien.

＃在地食材 Local ingredients

Creativity

“I am a coffee producer. I get my coffee beans and herbs through collection and organic farming,” said Hung Tien. He has been dedicated to promotion of environmentally-friendly agriculture and cultivation of local coffee culture in Taitung. Such endeavors have made ALANGER much more than just a coffee shop; it is also a venue for implementation of an environmentally protection project.

Wuninang Multicultural Daluhan Workshop

布農家庭的一天，是什麼模樣？早晨起床，美華姊為先生胡大哥、兒子孝賢準 備一大碗麵疙瘩，為一天的工作帶來滿滿活力。麵疙瘩來自於多元族群共同生 活的記憶，拌入山上耕地採集的馬告花苞，帶來新鮮的檸檬香氣。

來到田裡照顧作物，放眼望去有南瓜、小米、紅藜、苦茄，還有小鳥種的刺蔥。

美華姐和胡大哥為結穗的小米套上網袋，拔掉南瓜田裡的雜草，採摘一些紅藜 的嫩葉，經過川燙、冰鎮、涼拌，就是一道布農沙拉。

天色晚了，帶一顆成熟的南瓜回家，蒸熟後放上一些阿美族朋友燻烤的飛魚乾， 鹹香與甘甜搭配得正好。升起柴火、燒一鍋水，柴燒鳳梨苦茄雞湯配上自家製 作的刺蔥香腸、小米酒釀香腸，帶著「烏尼囊」─布農族語「謝謝您、祝福您」的 心情，一家人一起分享單純而美味的料理，就是一日辛勤工作後最美好的慰勞。

Sharing beauty of simplicity in Bunun food culture

How is a typical day like for a Bunun family? In the morning, Meihua cooks doughballs, a traditional Chinese dish in Bunun style, for her husband Hu and her son Xiaosien, before they start their agricultural work. The doughballs are mixed with flower buds of mountain litsea, which are a traditional ingredient in Bunun tribe, with a refreshing fragrance of lemon.

After the breakfast, the family starts to work on their farm of pumpkins, millet, red quinoa, Solanaceae and wild Alianthus prickly ash. Meihua and her husband place mash bags on heading millet and remove the grass in the pumpkin field. They would pick young leaves of red quinoa and blanch, chill and mix them with other food to make Bunun-style salad.

At dawn, the family may go home with a ripe pumpkin, steam it and place smoked dried flying fish given by their Amis friends on the pumpkin. The sweet flavor and salty fragrance of the flying fish are a perfect combination of complementary flavors. They may start a fire with some wood to boil a pot of chicken soup with pineapple, Solanaceae and drink it with home-made sausages made with Alianthus prickly ash and sweet

millet. “Wuninang” means “thank you and bless you” in Bunun language and sharing simple, delicious home food is the best reward for hard work of a day.

力卡珈琲

CAFÉ

端著紅烏龍茶及刺蔥磅蛋糕散步到太平洋，享受一段慵懶的午茶時光。力卡珈 琲鼓勵客人走到海灘上享用餐點，回程時再順手歸還餐具。選擇不使用一次性 餐具，為守護環境付出一份心意。

力卡珈琲位在金崙隧道旁，穿過隧道便迎向大海。店內溫潤的原木桌椅，是特 別邀請多良的向陽薪傳木工坊製作。店裡選用部落生產的友善食材：花生、小 米、刺蔥、酒粕、脆梅等，依循著季節，烘烤出地方的特有風味。從務農開啓 返鄉生活的政義，希望用食物與旅人做朋友，分享部落小農的用心。

力卡珈琲的催生，是住過打個蛋海旅的客人想念民宿餐食，讓政義與武撒恩經 營起第二個空間。「我們的夢想是，臺東每一個鄉鎮都有一間充滿在地特色的 打個蛋海旅及力卡珈琲。」政義沈穩地道出那一抹心中的理想風景。

A visitor-friendly and environmentally-friendly café

Guests of LI.KA CAFÉ are encouraged to hit the beach and enjoy their afternoon tea and desserts it serves, like red oolong tea and pound cake made with Alianthus prickly ash. LI.KA is a plastic-free café that doesn’t use disposable dishware and the guests can return its dishware after they return, helping protect the environment by supporting its plastic-free policy.

Situated next to Jinlun Tunnel leading to the seaside, the café uses made-to-measure country-style wooden furniture built by Sunrise Driftwood Workshop in Duoliang. The chef uses environmentally friendly ingredients produced by local tribal villages, including peanuts, millet, Alianthus prickly ash, distiller’s dried grain and crispy plums, to make desserts of “local flavors.” One of the café owners Nathan started his career on his homeland as a farmer after his return and he wants to share food made with premium agricultural products of small farmers in his tribal village with the visitors.

Nathan and Woosun (another owner of the café and Dagedanhouse) opened LI.KA CAFÉ with the encouragement of guests of Dagedanhouse, who had given favorable feedback about the food it served. “Our dream is to open a Dagedanhouse and a LI.KA CAFÉ that presents distinctive local characteristics at every township in Taitung,” said Nathan resolutely.

台東有知鳥

birdie wonderful

「我們喜歡料理：料理食物、料理生活、料理心靈。」從桃園移居都蘭的宏光與 大鈴，將台東有知鳥視為一個創作空間，讓所有生活中的靈光：料理、養酵母、 閱讀、種植、陶作、木藝，安頓在自然風從露臺吹入的空間，和每一位到來的 朋友分享。

主廚大鈴對於食材選擇有所堅持：白米是BD生機互動農法生產的農作，雞肉 也選擇人道飼養、飼料拌入紅玉紅茶的好食材。雞腿以自製醃黃檸檬醃漬後， 單單香煎就美味的讓人心悅誠服。來到臺東身居鄉間，對於四時農作、地景變 化的感受更為鮮明，春天時朋友種的胭脂梅經過發酵，在夏天開罐成為風味迷 人的胭脂梅氣泡飲。

宏光說：「來到臺東之前，『風土』對我們而言是形容詞，搬來臺東之後，我們 真正住進了風土裡。」跟隨著內心的渴望，台東有知鳥展現一種勇敢朝向理想 生活的踏實樣貌。

A wonderful café embracing slow food culture with genuine love for Taitung

“We love cooking, we love food, we love life and we love creation,” said Kuang and Belle, a couple who moved to Taitung from Taoyuan and opened hiii birdie wonderful. They see the café as a space for creativity, which is manifested in different “aspects” of its operation, including food preparation, yeast making, sharing of good books, gardening, and pottery, as they work the miracle of creating a soothing atmosphere for all its visitors.

The chef Belle prepares her food only with premium local ingredients, including the rice produced by biodynamic farm and free-range chicken raised with feed containing Jade Black Tea. The sauteed chicken leg marinated with home-made pickled yellow lemon is a delicious choice on the menu. After the couple started to settle down in Taitung, they started to appreciate changes in the natural environment and seasonal agricultural products. The pink plums grown by a local friend in spring give a sparkling drink a refreshing flavor in summer after the fermentation process.

＃創意演繹

“Before we settled down in Taitung, local food culture was just a vague concept for us. Now it has become part of our everyday life here,” said Kuang. Hiii birdie wonderful is a café where Kuang and Belle follow their heart and make their dream come true with courage.

當我們住進臺東的風土裡

恰比兔子

Chubby Rabbit

充滿新點子與歡笑聲的鹿野溫暖人家

走進友涵(Johnaness)和秀(Sho)的家，永遠都充滿歡笑聲與溫暖。移居鹿 野七年，來自德國的友涵喜歡動手做西方胃偏好的義大利料理，秀則是樂於認 識週邊的小農朋友，隨著季節，將自然農法栽種的枇杷、鳳梨、楊桃、番茄融 入菜餚。

從青醬、紅醬、白醬義大利麵開始，友涵和秀的菜單不斷創新、開展。義大利 餃子裡包裹著乳酪和當季野菜，既濃郁又充滿自然清香；馬告披薩上的醃肉， 是秀向阿美族友人學習的傳統醃肉Silaw。友涵的手藝也更為全面，德式麵疙 瘩Spätzle、馬鈴薯麵疙瘩Gnocchi、寬麵Pappardelle，全都自己從頭揉 麵團、桿麵條；義大利肉醬Ragu，更是細火慢燉三小時、讓整塊梅花肩胛肉 全化為絲的最新力作。

熱衷嘗試、樂於分享，兔子夫婦對生活的熱情洋溢在料理、餐廳、花園中，讓 每位來到恰比兔子的朋友都染上他們的溫暖，帶著無比滿足的笑容回家。

Creative exotic dishes served with home-style warmth in Luye

Managed by Johnaness and Sho, the cozy restaurant is always full of laughter. 7 years ago, the couple moved to Luye and opened Chubby Rabbit. Johnaness comes from Germany and he loves to make Italian dishes, which are popular food in western countries. Sho is a cordial Taiwanese woman who has befriended small farmers nearby and cooks gourmet food with seasonal ingredients, including loquats, pineapples, star fruits and tomatoes grown with natural farming practices.

The couple are creative in menu design, including pesto sauce, red sauce and cream sauce for the pasta, rich Ravioli with the filling of cheese and seasonal wild vegetables with refreshing fragrance, Silaw (traditional salted raw meat of Amis Tribe) on the Magaw pizza, as well as a variety of western dishes made by Johnaness, including German Spätzle, potato Gnocchi and Pappardelle. He makes the pasta all by himself, from making the dough, pressing, and cutting it to cooking. Italian Ragu, which is made of melting pork shoulder butt stewed over a low heat for three hours, is a yummy new option on the menu.

＃在地食材 Local ingredients

＃創意演繹 Creativity

The couple have an adventurous spirit when it comes to cooking and generously share their culinary creativity with their guests. They express their love for their lives with their cooking and gardening. The guests always leave the cozy restaurant with a big smile on their face and sweet memories in their heart.

幸福食堂 Happiness Kitchen

走進東河興昌的幸福食堂，橘色牆面映入眼簾，展現南國的大膽與熱情。吧檯 旁陳列了許多讓人好奇的瓶瓶罐罐，都是店主小琪與小恬自家製作的發酵與醃 漬食品。

居住在海岸邊的小鎮，對於節氣與萬物生長有著鮮明感受，從春分到立冬，梅 子、鳳梨、冬瓜、麻竹筍、破布子、洛神輪番上場，產季以新鮮食材入菜，吃 不完的，小恬和小琪熱衷於研究發酵與醃漬保存。從製作米麴、豆麴開始，請 小小的微生物施展魔法，經過時間的封存，綻放出更多香氣與風味層次。

開店的日子，主廚小恬上成功漁港採買食材，不開店的日子，細心照顧店面旁 的菜園、觀察麴菌的生長、開罐品嘗不同階段的發酵風味。「幸福」從生活的積 累開始，做喜歡的事、踏著喜歡的節奏、煮美味的料理，分享給喜歡幸福家常 滋味的朋友。

When you walk into Happiness Kitchen at Xingchang village of Donghe Township, you can see the wall in orange, a bright, bold color commonly seen in tropical area, and a variety of pickled and fermented food made by the owners Chi and Tien and placed in bottles on the bar table.

Living in a small seaside town, Chi and Tien know a lot about changes of natural environment and ingredients in different seasons, including plum, pineapple, winter gourd, bamboo shoot, fragrant manjack, and roselle. The restaurant offers dishes made with seasonal fresh ingredients and the chefs use the ingredients not used for cooking to make delicious pickled and fermented food. They are enthusiastic about experimenting with pickling and fermentation methods. With hand-made rice bran and bean bran, the pickled and fermented food gradually give off more fragrance and develop multiple flavors as the small micro-organism works magic over time.

When the restaurant is open, the chef Tien would buy food ingredients at Chenggong Harbor. When it is closed, she would carefully take care of the vegetable garden next to the restaurant, observe growth of

ingredients

aspergillus and try the food at different stages of fermentation. For Chi and Tien, happiness means making a living doing what they love in their own pace in their everyday life and sharing gourmet food with visitors who love home food.

A haven of appetizing fermented food

拉勞蘭小米工坊

Lalauran Millet Workshop

從傳統飲食開始，把文化一口一口種回來！拉勞蘭是排灣族語的「土地肥沃之 處」，部落共同復育小米近二十年，主廚曉鳳以部落耕作的小米搭配各式傳統 食材，獻上從泥土到嘴巴的美味。

拉勞蘭小米工坊旁的田園，種植了辣椒、玉米、假酸漿葉，舉目往山上望去， 則是正在復育的小米田。曉鳳向母親、Ina、Vuvu們學習排灣傳統食物的製 作，紀錄傳承兒時記憶中的美味，更加入自己的創意詮釋，從前菜、沙拉、湯 品到主餐，用心而細膩地呈現「樹豆綿、酸筍香、小米黏」的排灣風味。

無論是紀錄傳統食譜、傳承食物記憶，或是運用新的料理技術，拉勞蘭小米工 坊的每一道料理都乘載著復興部落文化的理想，透過食材、料理不斷訴說故事， 與更多人分享「拉勞蘭」的豐盛與美好。

“Lalauran” means “a place with fertile land” in Paiwan language. For nearly 20 years, the chef of Lalauran Millet Workshop Xiaofeng has been dedicating to resumption of millet cultivation with people in her tribal village in order to preserve their food culture. The restaurant offers tribal food of Paiwan tribe prepared with a variety of fresh traditional ingredients and millet cultivated by the local tribal community.

Xiaofeng grows chili, corns, apple of Peru on the family farm next to her restaurant and the mountain nearby has large millet field her people work on for re-cultivation. She has learned how to make traditional Paiwan food from her mother, Ina and Vuvu, in order to preserve tribal cuisines in her child memory. The menu, from appetizers, salad, soup to main dishes, is carefully designed with her creativity to present a Paiwan-style feast made with traditional ingredients like millet, pigeon peas and fukah (pickled bamboo shoot).

The chef has recorded traditional recipes, preserved traditional cuisines and used new culinary techniques to prepare all the dishes, in order to keep traditional food culture alive and share the beauty and “richness” of Lalauran by telling tribal stories with her food.

Tanya's 泰食餐桌

Tanya's Thai Food Table

臺東香料帶你神遊泰國餐桌

如何以在地食材做出正宗泰國料理？主廚Tanya在臺東開店三年，與在地生 產者建立穩定的合作關係，不必倚賴泰國友人進口香料，原來經營異國料理也 可以很慢食。

2018年從曼谷法國藍帶廚藝學院學成歸國後，Tanya意識到穩定、優良品質 的在地食材，是在臺東製作泰國料理的重要基礎，於是開始積極地上市場、拜 訪農場，甚至在自家前院種植了打拋葉。如今店裡使用的檸檬香茅、南薑、香 蘭葉、薑黃，都來自於臺東小農的有機農場；檸檬葉、泰國朝天椒、綠辣椒、 青檸皮，也有屏東、臺南小農的常態合作。

有了穩定的原料，Tanya放心大顯身手，從炒香、研磨、混和香料製作咖哩醬開 始，將泰國北部的黃金咖哩Khao

Soi、中部的綠咖哩、到泰國東北的酸辣豬軟 骨湯一一送上桌，讓我們在臺東也能飛越國境，品嚐原汁原味的正宗泰國料理。

Classic Thai cuisines prepared with local herbs and spices

Can a Taiwanese chef serve classic Thai cuisines with local ingredients in Taitung? Of Course! The Thai restaurant run by Chef Tanya has done so for three years in Taitung through stable business partnership with local food producers without imported spices from Thailand.

In 2018, Tanya returned to Taiwan after she graduated from Le Cordon Bleu Dusit Culinary School in Bangkok and later opened Tanya’s Thai Food Table. After she realized the importance of stable supply of premium local ingredients for the operation of her restaurant, she started to go to local markets, visit local farms and even grow holy basil in her garden. Now she buys plants for preparation of Thai spices, including lemon grass, galangal, pandan leaf and turmeric, from small organic farmers in Taitung. She also works with small farmers in Pintung and Tainan for regular supply of kaffir lime leaves, mousse shit chili, green chili and green lemon peel.

With a reliable source of food ingredients, she applies her culinary skills in her preparation of curry paste by roasting, grinding, and mixing different spices. For fans of Thai food in Taiwan, Tanya’s Thai Food Table is a great choice for them to relish Thai cuisines without flying to the country, as it serves appetizing classic Thai

dishes, such as Khao Soi, green curry, and hot spicy and sour soup with pork cartilage, which are traditional dishes in northern, central, and northeastern Thailand respectively.

痴愛玉

Aiyu Passion : Jelly Specialty Store

一整座山的愛玉樹，爸爸照顧三十多年了。看見爸爸的痴，珮甄決定返鄉將自 家的愛玉搓揉出香氣、凝結出Ｑ彈，搭配臺東的鳳梨、檸檬、蜜香紅茶，為關 山的午後奉上一杯沁涼。

走進痴愛玉日式木造老屋的大門，便能看見愛玉公仔在庭院充滿元氣地打招 呼。桌面上以曬乾的愛玉籽佈置，讓到訪的客人看見愛玉果實的模樣。在地人 熟門熟路地呼喊著點餐，珮甄在吧檯內爽朗地回應「等我一下喔！」，關山人的 日常，是在下午茶時段享受一杯愛玉。除此之外，珮甄也走進校園進行食農教 育、帶領旅人們體驗搓愛玉，這份對愛玉的痴，讓她凝聚起與家鄉的深入連結。

臺灣獨有的愛玉，珮甄可不甘於只是冰品甜點，若冬天來到關山旅遊，來碗燒 愛玉吧！真正用愛玉籽搓出的愛玉，熱湯中也不會融化，吃得到關山品種的在 地滋味。

dessert shop

with precious family

The owner Fiona Wu decided to return to her homeland Guanshan to open this Aiyu Store because she was deeply moved by her father’s dedication to tending his Aiyu farm for over 30 years. The Aiyu specialty store offers different cold desserts made with fragrant, chewy Aiyu jelly, which is made by scrubbing seeds of Aiyu trees, as well as local agricultural produce like pineapples, lemons, and honey black tea.

When you go through the entrance gate of the Japanese-style old house, you will be “welcomed” by an Aiyu figurine in the yard and see dried Aiyu fruit on a table inside. Many people in Guanshan like to have Aiyu for dessert in the afternoon. Local guests are always cheerfully greeted Fiona as they come in and give order. She also provides agriculture courses in campus of local elementary schools and demonstrates how to make Aiyu by scrubbing its seeds for visitors to Taitung. With the operation of this store, she forges the bond with her homeland with her passion for Aiyu.

Aiyu jelly is a special dessert in Taiwan and people usually have it in summer. If you visit Guanshan in winter, however, it’s a good idea to try hot Aiyu here! Aiyu jelly served here is made from Aiyu seeds, which doesn’t melt in hot soup and has a special texture and flavor of local species.

Ameya 飴屋 Ameya Café （台東）

捏起粉筆在門口的黑板上寫下今日餐點，以當日採買為概念，每天推出三款日 式家庭料理。今天吃什麼呢？稍等主廚Morning從市場採購回來，料理一日 餐桌風景。

Ameya飴屋由臺灣先生Morning與香港妻子Candy攜手經營，英文名字也 透露出兩人的分工：Morning每日早晨上市場找尋新鮮食材，Candy則負責 甜點製作與麵包烘焙。從香港的都市生活移居臺東，餐桌間與熟客話家常是飴 屋的日常。「我們與在地社群的互動很緊密。客人是鄰居，也是好朋友。」他方 變成故鄉，是一份歸屬感、也是成就感吧！ 開店六年，Morning將熱情投注在料理上並持續精進學習，自製鹽麴、自學 糠床漬菜、在陽台架設煙燻爐、並且每個月都會推出手打烏龍麵。活出心中熱 愛，與朋友大方分享，是Morning與Candy在臺東描繪並實踐的生活景象。

The restaurant serves three Japanese-style home dishes each day. The chef Morning would chalk up the meals they are going to serve for the day on the blackboard at the gate after he goes to the market to shop for food ingredients.

Ameya is run by a couple of Taiwanese man Morning and Hong Kong woman Cindy. Morning goes to the market for fresh food ingredients every morning and Candy makes desserts and bakes bread. They used to live in Hong Kong, a busy international city. Now the couple enjoy chatting with their regular guests. “We closely interact with local people. Our neighbors are also our guests and good friends,” said Candy. Having a sense of belonging in a foreign land is an achievement for her.

During 6 years of restaurant operation, Morning has continued to sharpen his culinary skills with great passion for cooking through self-learning. He makes shio koji, pickled vegetables with rice bran, smoked food, and udon noodles by himself. Morning and Candy fulfill their dream to share their love for life with the gourmet food they prepare through operation of Ameya Café.

Taiwan Juhu Farmstay

以雙手溫柔照看一整片山林

如果深愛大自然，喜歡螢火蟲、蟬聲、蛙鳴，甚至期待聽聞山羌和貓頭鷹的鳴 叫聲，那麼竹湖山居是來到長濱旅遊的最佳探索基地。 位於長濱竹湖山區內的山居，是個廣大、完整，占地三十公頃的生態園區。其 中十二公頃作為果樹混生林，種植枇杷、芭蕉、廣東檸檬等作物，其餘十八公 頃都用來種樹。男主人金田愛樹成痴，三十年來種下了數萬棵臺灣原生殼斗科 樹苗，提供野生動物食物來源，也創造出一片完整的生物棲地。

女主人美菊則笑口常開、熱情滿滿，細心為民宿旅客準備的早餐及下午茶，美 菊笑稱「都是猴子留給我們的！」野菜香料飯糰、自家發酵的麻竹筍、青蕉粉和 芭蕉泥做的磅蛋糕，幾乎所有食材都來自這片三十公頃的生態森林。來到竹湖 山居，經歷一個太陽與一個月亮，身心已融入這片萬物共居的自然山林。

Taking care of mother nature with tenderness

If you truly love nature, watching fireflies and listening to the sound of cicadas and frogs makes you happy and the idea of hearing the calls of muntjacs and owls makes you excited, Taiwan Juhu Farmstay is the best destination for your exploratory journey in Changbin.

The cafeteria is in a large, well-maintained natural reserve in the Zhuhu mountain of Changbin. In the 30-hectare eco-park, the owners have grown fruit trees, including loquat, banana, and Mandarin lime, with other forest trees, in 12 hectares of the land and forest trees only on the remaining 18-hectares of it. The owner Chintien loves trees so much that he has planted dozens of thousands of native fagaceae tree saplings in the last 30 years to not only provide food to wild animals, but also preserve the habitat for the wild life.

Always with a smile on her face, his wife Meichu prepares breakfast and afternoon tea for their guests. “We eat what monkeys leave behind for us,” said Meichu jokingly. Almost all the ingredients for the food she serves, including rice ball with wild herbs, hand-made fermented bamboo shoot, and pound cake made with green banana powder and banana paste, are “sourced” from the 30-hectre eco-park. This is a dining place where you can totally unwind and enjoy the serenity of the natural environment.

曬穀場話桑麻工坊

Buda Banai Coffee

創意詮釋傳統採桑文化

採摘野生桑葉，以繁複的程序製作成無咖啡因的桑葉茶，是來自一份照顧家人 的心意，同時也述說了五零年代池上興盛蠶絲產業的故事。 曬穀場話桑麻工坊位在民宿的一樓空間，由年輕夫妻采薇和修賢一同經營。僅 有十個左右的座位，旅人們記得要提前預約。曬穀場的桑田午茶套餐，搭配桑 葉茶的是純米蛋糕，使用池上的米穀粉、拌入自家桑葉茶粉，搭配臺東雞蛋與 初鹿牛奶親手烘烤而成，廣受低GI飲食者及糖尿病友們的喜愛與肯定。「桑葉 米蛋糕比桑葉茶還受歡迎呢。」采薇帶著清淡的微笑柔柔地說。

推廣桑葉茶多年後，去年首度供不應求，或許是疫情給的禮物。因此夫妻倆決 定增添設備，讓桑葉茶製作更加穩定及擴大。兩人在池上經營著民宿與茶館， 並親手製茶與烘焙，攜手打造池上的田野生活。

Reviving agricultural tradition of mulberry tree cultivation with culinary creativity

The café serves caffeine-free tea of wild mulberry leaves after lengthy processing. It is at the first floor of a house for homestay accommodation managed by a young couple, Xiuxien and Tsaiwei, who run the small family business and revive the local agricultural tradition of planting mulberry trees, which gave rise to golden era of silkworm industry at Chishang in 1960s.

The café has only ten seats and the visitors have to make reservations. The afternoon tea set it serves has mulberry leaf tea and rice cake made with powder of mulberry leaves and Chishang rice, which is mixed with local eggs and milk produced in Chulu. It is a popular dessert to diabetes patients and customers who have to follow a low-glycemic diet. “The mulberry rice cake is more popular than mulberry leaf tea,” said Tsaiwei softly with a gentle smile.

After they promoted and served mulberry leaf tea for several years, the demand for it exceeded supply for the first time last year. As a result, the couple decided to purchase more equipment to increase the production capacity and ensure supply stability. Embracing their own business philosophy, they live their dream life in Chishang by managing a cafeteria serving hand-made mulberry leaf tea and homestay business in their own way.

旗遇海味

Meet Marlin

從漁法到沿岸採集，原來海鮮不只是美味

來成功漁港吃什麼？讓眼睛雪亮的漁商昱濱幫你挑選最新鮮、當季，而且對海 洋環境友善的漁獲吧！

昱濱是成功漁家第三代，阿公捕魚、父親選魚、經營定置網，昱濱繼承了漁商 父親的好眼力以及誠信精神，強調「友善海洋、全食物利用、海岸採集文化」。 不能錯過的生魚片拼盤，有「手鏢」白旗魚、「一支釣」紅甘、「拖釣」三點鰹，吃 得到不同口感與油脂香氣，更是支持以友善漁法捕撈的成功漁船。招牌「黑糖 旗魚尾」是昱濱媽媽的招牌菜，燒熱融化的黑糖裹在帶骨旗魚尾和背鰭上，好 吃到吮指，而且沒有任何一個部位被浪費。在成功長大的昱濱，更將漁民和阿 美族長輩們採集的海菜、三角螺送上桌，分享海岸生活的採集文化。

走一趟旗遇海味，不只是品嘗海鮮，更是深入成功海港文化、支持海洋永續的 美味行動。

A seafood restaurant that serves more than just seafood

Meet Marlin is a seaside seafood restaurant at Chenggong Fishing Harbor run by Yu Pin, an experienced fish trader and owner of the restaurant. It is a great destination restaurant that serves fresh, eco-friendly seafood of different seasons!

Yu Pin’s grandfather was a fisherman and his father is a successful fish trader, who picks fish from local fishermen’s catch for sale and catches fish with fixed shore net. Like his father, Yu Pin is also very good at fish picking. What’s more, he has “inherited” his father’s integrity in business and supported sustainable fishing, whole food cooking and food collection culture in coastal areas through the operation of his restaurant. The must-eat Sashimi has fish of different texture and fragrance, including black marlin caught by spearing, greater amberjack caught by pole-and-lines fishing and oceanic bonito caught by trolling. All these fishing practices are eco-friendly, which means your consumption in Meet Marlin can help protect our ocean resources. Tail fin with brown sugar is a lip-licking signature dish, which is made by Yu Pin’s mother by wrapping melted brown sugar on the tail fin and dorsal fin of marlin, without wasting anything in these parts of the fish. Growing up in Chenggong, Yu Pin also serves food made with seaweed and silver-mouthed monodonts collected by local fishermen and elderly of the Amis tribe to help preserve the food collection culture in the coastal area.

A meal in Meet Marlin is not just about seafood dishes, it is both a concrete action to support ocean sustainability and a deep experience of unique fishing culture!

野室珈琲

Wild Garden Café

信手拈來，說不盡的臺東故事

陽光透過落地窗灑落在野室珈琲摩登明亮的空間中，剛剛上桌的招牌飛魚南瓜 湯，竟然喝的到一陣一陣的煙燻香，這裡既有臺東的「野」，又有舒適的「室」， 是Rita與大益的打造的「臺東美好分享站」。

從深度旅遊體驗產業跨入咖啡館經營，Rita和大益關注每一樣食材、料理背後 所傳遞的故事，例如煙燻飛魚是東海岸阿美族、蘭嶼達悟族保存食物的傳統智 慧，而煙燻的氣味也是Rita每一次拜訪部落一定會帶回家的嗅覺記憶。店裡 供應的康普茶，是來自鹿野小農朋友自家種植、自家發酵的產品，除了香氣層 次豐富、氣泡清爽舒心，大益更想與客人分享朋友在鹿野的生活，是如何細膩 地照顧土地、珍惜作物與種子，才能釀出一杯杯美好佳釀。

來到野室，請不吝多留一些時間聽故事，然後化為行動，出發體驗臺東的無限美好。

A modern-style café serving innovative tribal goodies

In the bright lit space of this modern café with French windows, you can savor different tribal food, including pumpkin soup with flying fish, a signature dish giving off pleasant smoky fragrance. Welcome to Wild Garden Café, where the owners Rita and JD share the culinary delight of tribal food culture in Taitung.

The couple opened this café while running their jobs in-depth tourism industry and they are fastidious about their selection of food ingredients in regards to the “stories” of tribal culture they tell. For example, smoked flying fish is an important symbol of traditional wisdom of food preservation in the Amis tribe and Tao tribe on Orchid Island. Its appetizing aroma is a distinctive feature of local tribal food culture in Taitung. The café also serves bubbling tea of kombucha grown and fermented by a small farmer, which has a rich fragrance and refreshing flavor. By offering drinks made with local produce, JD is eager to share agricultural products of his friends in Luye who have lovingly tended their farm.

When you visit the Wild Garden Café, take your time to know the stories behind the food and drinks and enjoy the culinary pleasure they provide!

巧本味蔬食人文料理

Qia Ben Wei Vegetarian Restaurant

香草與香料就是最佳調味料

嚮往著鄉居生活的佳慧、秋本一家人，從臺北移居到池上，下定決心要開一家 自己真正喜歡的蔬食料理餐廳。

首先，就從尋找食材開始。住在池上，全國知名的池上米當然是首位入選，佳 慧選用池上小農種植的高雄139號日曬米，能量滿滿；雞蛋是在地的放牧雞蛋， 蔬菜則盡可能向週邊友善耕作的農家購買。尋尋覓覓許久的豆腐，也找到了玉 里橋頭臭豆腐的穩定供應。

接下來，就是風味的調配。佳慧決定從香料和香草的調配入手。每年夏天和秋 天池上小農朋友送來自然農法種植的紅香椿後，便開始全家總動員一葉一葉撕 除葉脈，製作成香椿醬，無論拌飯拌麵都充滿自然的豐富香氣。除此之外佳慧 也不斷學習香料調配，研發自家微辣的咖哩香料配方及紅燒臭豆腐的特製湯 頭，讓蔬食的朋友吃得健康、均衡，讓食物的能量滋養生命。

Gourmet vegetarian good seasoned with natural herbs and spices

Jiahui and Chiouben are a couple who left Taipei and began their new life in Chishang to fulfill their dream of country living. After they settled down here, they decided to run a vegetarian restaurant they love.

They started the preparation work for the restaurant’s operation by looking for food ingredients. As a local restaurant, it naturally serves local rice, which Chishang is so famous for around Taiwan. Jiahui chooses sundrying rice cultivated by a local small farmer, local free-range eggs and vegetables grown by eco-friendly farmers nearby to prepare the food. In particular, the stinky tofu is sourced from a famous store in Yuli after the extensive search for a good supplier.

As for the seasoning, Jiahui decided to use spices and herbs to enhance the flavor of their food. Every summer and autumn, the whole family would work together to make red Chinese toon sauce with the leaves provided by a small eco-friendly farmer in Chishang. Chinese toon leaves have a natural, rich fragrance and the sauce goes well with rice and noodles. Jiahui has also devised the recipes for the slightly hot curry and the soup for braised stinky tofu to nourish her customers with healthy, nutritious food.

南島咖啡部落廚房

Austronesian Coffee

走進飲食文化人類學家的大學餐廳廚房

以血桐為襯葉，來自達魯瑪克部落的Lily姊(溫秀琴)呈上深厚的魯凱飲食文 化，每一道料理都是南島民族的文化故事。

南島咖啡部落廚房位在臺東大學校區內，是一處讓學子從日常飲食親近部落文 化的中介站。Lily姊經營的餐飲空間歷經多次搬遷，如同映出達魯瑪克部落數 度遷村的歷史，生命經歷在心中刻出堅韌，化為不斷以料理訴說故事的熱情。

煙燻肉呈現獵人文化，燻烤讓肉類脫水減重，方便獵人將獵物帶下山與族人分 享；荖葉帶有胡椒科的獨特香氣，不包檳榔而是放入水餃，讓人眼睛一亮！將 釀小米酒剩餘的酒糟加入甜點，是珍惜食材的再應用。

已是部落活百科的Lily姊仍好學不倦，正在攻讀飲食文化人類學博士，以流 利英文與精湛廚藝，將達魯瑪克滋味端上國際舞台，展演南島語族從臺灣航向 世界的歷史。

A university café featuring “anthropology of food”

Austronesian Coffee is managed by Lily, who comes from Taromak village of Rukai tribe in Taitung. Serving food with macaranga leaves at the bottom of the plate, she tells different stories about Austronesian culture in Taiwan with the dishes she prepares.

Located in the campus of National Taitung University, the café is a venue where the students can access tribal food culture with food. The restaurant run by Lily has been relocated a couple of times, just like history of people in Taromak tribal village. The experience of “migration” has made Lily stronger and more determined to tell stories of aboriginal tribes with her food, including smoked meat, which is an important part of aboriginal hunting culture. In the past, aboriginal hunters would smoke the meat of their prey for dehydration in order to reduce the weight, which made it easier for them to carry the meat as they went down the mountain to share it with their people. Lily uses betel pepper leaves, which have a distinctive flavor of plants in the pepper family, to make dumplings, instead of wrapping betel nuts. She also makes desserts with dregs of millet wine, which is a creative practice of reducing food waste.

Although Lily is already a walking encyclopedia of tribal culture in Taiwan, she is still constantly learning new knowledge and is now studying for her PhD in food anthropology. As a fluent English speaker, she has actively participated in international events for tribal food and told stories about the history of Austronesian culture in Taiwan to the rest of the world.

池上好店

Chishang Rice Restaurant

歡迎光臨池上好米旗艦店

池上米聲名遠播，來到產地當然得到訪池上好店，親口嚐嚐池上米的香甜Ｑ軟， 親身體驗臺灣米的深厚文化。

池上好店由建興碾米廠改建而成，有明亮舒適的用餐空間，也有米文化的知識 展示。瑜容身為建興米廠第四代，背負起發揚米食文化的使命。餐點供應帶有 芋頭香氣的高雄147池上有機好米，並且提供續碗服務，讓好米的滋味烙印在 客人記憶中。此外也將米製成味噌、紅麴、鹽麴等發酵品，結合臺東在地食材： 成功鬼頭刀、池上豆皮、小農時蔬，料理出一道道豐盛佳餚。

米的學問淵博，米種與種植條件不同，口感與香氣就不同。「我發現客人們其 實都品嚐得出差異，所以我們更要創造機會，讓臺灣人認識臺灣米。」多年下 來，瑜容更堅定地踏上臺灣米的復興之路。

Welcome to the rice paradise of Chishang!

Chishang is nationally famous for its rice. When you visit Chishang, this is a great choice for you to taste the delicate fragrance and texture of Chishang rice and take a rice culture tour.

Located in the renovated building of Jianxing Rice Mill, it is a well-lit, comfortable dining space with exhibitions of local rice culture and history. As a great granddaughter of the mill’s founder and the owner of the bistro, Yurong has undertaken the mission of promoting the food culture of rice with its operation. It serves dishes made with local organic rice with taro fragrance and allows the guests to have a second bowl of rice for free to help them remember the delicious flavor of Chishang rice. It also serves delicious dishes prepared with miso, monascus and shio koji made from rice as well as local ingredients, including dolphinfish from Chenggong, tofu skin from Chishang and seasonal vegetables from local small farmers.

Rice cultivation is a complex art. The texture and fragrance vary with rice species and cultivation conditions. “I have found that my guests can actually tell the difference in rice quality. So we want to help more people in Taiwan appreciate the beauty of local rice with our food,” said Yurong. With all her endeavors over the years, she has become more determined to revive local rice culture.

宏昌客家菜館

Hong Chang Hakka Restaurant

代代相傳的臺東客家美味

關山小鎮上的宏昌客家菜館，屹立在台九線上已經超過四十年。阿婆的年代， 是提供給大客車司機用餐的公路餐廳，接著由媳婦慧珠接棒開始供應合菜，又 在兒女的協助下轉型成為雅致、當代、傳統文化兼具的精緻客家餐館。 慧珠的餐桌上，經常運用當季蔬果入菜，無論是加入新鮮水果的涼拌蔬菜，或 是招牌燜雞肚子裡的南瓜、高麗菜、番茄，都能感受蔬果的自然甜味與果香， 讓人耳目一新、打開對客家菜的認識與想像。花生滋味濃郁的花生豆腐淋上醬 油膏，更是不能錯過的一品。

每年冬天二期稻作採收後的蘿蔔季，「醃蘿蔔」是宏昌一家總動員的時刻，個頭 小小的金茄仔蘿蔔經過曝曬、鹽醃，製作成美味菜脯。陳年的老菜脯更是珍貴 的「黑金」，熬煮成新鮮蘿蔔、年輕菜脯、老菜脯同鍋的「三代同堂老菜脯雞湯」， 是冬日縱谷進補的最佳顧肺良方。

Old family restaurant of traditional Hakka cuisines

Situated at the roadside of Highway 9, the Hakka Restaurant has been around in the small town of Guanshang for over 40 years. In the early time of its history when the grandmother of the owner ran the restaurant, it was just a casual dining place for bus drivers. When her daughter-in-law Huichu took charge, it started to offer a set menu. With the assistance of Huichu’s children, it has been turned into a classy restaurant serving traditional Hakka cuisines.

Huichu often prepares the dishes with seasonal fruits and vegetables, including the salad with fresh fruits and braised chicken, a mouthwatering signature dish with stuffing of pumpkin, cabbage, and tomato, which release natural sweet flavor and fruity fragrance. This creative dish would change your traditional impression about Hakka food. Peanut tofu in thick soy sauce is another must-eat dish, which has such a rich flavor that you definitely want to give it a try!

In winter, the whole family of Huichu are “mobilized” to make pickled radish after the second harvest of local rice. They use small-sized radishes to make dried radish with sun drying and pickling with salt. The radish chicken coup made with precious aged radish, fresh radish and dried radish is very nourishing food for lungs in the cold winter.

黃媽媽手作客家小館

Mama Huang ’ s Hakka Kitchen

關山總鋪師為你辦桌

在關山家喻戶曉的總鋪師黃媽媽，有著辦桌三十年的好手藝。年輕時跟著關山 第一代總鋪師學習當水腳，師傅退休之後，就和水腳姊妹們一起扛起招牌，繼 續在關山的宴席活動中燒出一桌桌美味料理。

黃媽媽和媳婦秋伶一同經營的手作客家小館，有著純正的東臺灣客家菜色 DNA。料理的香氣來自於黃媽媽自己發酵、曝曬，每年辛勤製作的瓶瓶罐罐： 夏天鳳梨產季，就來製作鳳梨醬，煮鳳梨苦瓜雞湯；薑絲炒大腸酸味溫和而高 雅，原來是運用了自家釀製的陳年梅醋；進入冬天，就來曬高麗菜乾與芥菜， 製作酸菜、福菜、梅干菜，無論是炒肉絲、煮湯品、控肉，都為黃媽媽的餐桌 帶來難以忘懷的迷人香氣。

在不同的食材產季，不浪費食物，運用陽光、鹽、麴菌封存食材美味，是客家 料理心法、也正是總鋪師的美味秘方。

Hakka cuisines served by a seasoned chef in Guangshan

With 30 years of preparing “roadside banquet,” Huang is a well-known chef in Guangshan. When she was young, she was an assistant of a senior chef here. After his retirement, she opened this restaurant with other assistants, also her bosom friends, and started to serve delicious feast with her extensive culinary experience and sophisticated cooking skills.

Run by Huang and her daughter-in-law Chiuling, the restaurant offers classic Hakka cuisines in east Taiwan, which are prepared with a variety of home-made pickled and fermented foods. In summer, they make pineapple sauce for pineapple and bitter gourd chicken soup when the fruit is in season. They also make aged plum vinegar by themselves and put it in Chinese Ginger Chitlins to impart a delicate sour flavor. In winter, they make dried cabbage and salted and pickled mustard green when the vegetables are in season. These pickled and fermented ingredients release a delicious fragrance for the dishes served by the restaurant, including sauteed vegetables with shredded pork, soup, and stewed pork.

Traditional Hakka food culture values “thriftiness,” or minimizing waste of food and preserving seasonal agricultural products with sun-drying, salting and fermentation. These practices have not only reflected the core value of Hakka food culture, but also become Huang’s secret behind her successful career as a chef.

達興山號

Ni Camak's Kitchen

當專業主廚回到部落家鄉

12歲離開，42歲返鄉，部落游子阿泰和妻子榕佳、孩子們一起返鄉，尋覓山 林部落中的特色食材，以廚藝與創意創作一道道特色的餐桌風景。

達興山號位於臺東南端的大武鄉南興部落，主廚阿泰累積二十多年的廚房歷 練，期待透過料理一步步尋回自身文化。木訥的阿泰以餐點表達想法，將部落 常見的鵝卵石、九芎樹都融入餐桌風景；太太榕佳活潑大方，熱情介紹丈夫的 創作，分享食材背後的故事：毛地瓜是回到部落生活後認識的傳統食物、野蜜 是採集者在山裡辛苦取得的珍貴甜點。

阿泰與榕佳攜手返鄉，心中期待兩個孩子能認識文化的根，知道自己是來自魯 加卡斯部落的排灣族。榕佳說：「達興山號不只是一間餐廳，更是我們返鄉生 活的基地、接待朋友的溫暖客廳。」

A tribal café run by a seasoned Paiwan chef

The chef Camak left his tribal village at the age of 12 and returned to the homeland with his wife Jiajia and children when he was 42. Now he serves traditional cuisines of Paiwan tribe made with ingredients from tribal forests and his culinary creativity.

With over 20 years of cooking experience, the chef opened the restaurant at Nanxing tribal village of Dawu Township at southern part of Taitung, in order to go back to his tribal roots with traditional food. Camak is a shy man and cooking is his way of “communication” with his guests. He garnishes the dishes with small pebble stones and leaves of subcostate crape myrtle tree, which can be easily found in his tribal village. His wife Jiajia is a cheerful woman who would enthusiastically introduce his culinary creation and share the stories behind all the dishes he prepares.

Camak and Jiajia returned to his homeland with a dream of helping their children develop their identity as part of Paiwan tribe from Qudjaqas village. According to Jiajia, the restaurant is much more than a workplace for them. “It is our home and a venue to make friends, ” said Jiajia.

河堤パン時光

Riverwalk Bakery

揉進在地食材，烘烤出有臺東味的麵包香

河堤パン時光座落於太平溪畔的社區，販售著豐富多元的麵包品項，門口開放 式的木作吧台，闢出一處望著綠意的空間，讓人悠哉地享受河堤麵包時光。

與在地小農合作嘗試新食材，再運用不拘束的製作手法，讓不同元素彼此碰撞， 吃上一口就能感受到大自然賜予臺東的純粹與美好。

河堤パン時光運用「山谷裡的一家人」友善耕作、品質優良的黑米培養成黑米菌 種，融入臺東小米酒後，製作成黑米菌種小米酒鄉村麵包，入口麥香，尾韻米 香。除此之外，還有以臺東洛神及土鳳梨製作成的鳳洛酥，有機鳳梨釋迦製作 成司康，成功旗魚鬆化為具有臺東特色的海味麵包等等，河堤パン時光持續發 揮研發創作的熱情，不定期推出河堤慢食麵包日，以麵包來分享臺東的故事。

A bakery selling bread and pastry with “local aroma”

Situated in a community by the Taiping River, the bakery provides many options to its customers, who can enjoy their food and the riverbank scenery at the same time in the space outside the door.

Working with small local farmers for experimentation of new ingredients, the owner has made bread of different styles and innovative ingredients. Just one bite of its products, you can feel the beauty of natural food ingredients in Taitung.

The bakery owner uses premium black rice sourced from an eco-friendly farmer in Taitung to cultivate bakery strain for the specialty country bread that is made with local millet wine and gives off pleasant fragrance of black rice and wheat. Moreover, the bakery also offers cake made with local roselle and pineapples, scone made with organic atemoya (custard apple) and bread with sailfish floss. With innovative spirit, the bakery has continued to launch different kinds of new products and provide bread made with local ingredients specifically for its “Slow Food Day” from time to time.

A harbor café with an interesting history and warm hospitality

innovative restaurant serving creative tribal cuisines

Starting a new day of your stay in Taitung with yummy breakfast

wonderful

is for a traveler

prepared by Suhsuan, the hostess of

six kinds of seasonal

farmers in

have

in the morning after staying at a comfortable hotel

other

new day of their journey in Taitung

day

breakfast

uses free-range

So they can start

night with 2 meals package in a reclusive paradise

Restaurant is part of Mountain Lounge, a B&B hotel in a mountain of Tamali township, which is famous for the scene of Flower Sea of Orange Daylily.

Flower viewing, forest bathing and fresh seasonal dishes

main building of

history

ginger, and aged ginger. When cherry flowers,

bloom in different seasons

enjoy the beauty

the guests

only

the

the home food

fine brunch restaurant decorated with various plants

by Taitung County Government

Team | Taitung County Agriculture Department

by Co-coreate Planning & Design

Editors | Li-Chin Kuo, An-Chih

Yu-Luen Ho Translator | Kathy Chu

| Somefood & Something Else

and Design | Yu-Che Liao

by Qiwei Color Arts Co.

Development in Sustainable Promotion of Taitung Slow Food

Agri-Food

Soil

by

Water

County Government

Planning